Below are a variety of tasty yak meat recipes for you to try. Contact us if you have any questions on how to prepare yak meat. Check out or page on the organic yak meat for sale to purchase yak meat to have in these delicious recipes.

Yak Meat Recipes

Authentic Yak meat recipes from Tibet/Nepal

The people of Kathmandu are lucky that we get to taste cuisines from around the world here.

We bring you a list of popular Tibetan cuisine you should definitely try:

Shabhaley: It is a dish widely loved both by Nepali and the Tibetan community and is a must-have dish at any Tibetan gathering. Shabhaley is a Tibetan dish made of bread stuffed with mildly seasoned Yak  meat and cabbage, which is then fashioned into semi-circular or circular shapes. According to regional variations, it is either deep or pan-fried.

Some people eat them for breakfast, but typically, shabhaley is served with lunch or dinner, often with a basic soup. In Tibet, the most common meat would be that of yak.  Tibetan shabhaleys are essentially meat pies. The dough is crunchy on the outside and gooey on the interior.

Thukpa: It is a Tibetan noodle soup, which originated in the eastern part of Tibet and northern part of Nepal. Thukpa consists of vegetables, Yak meat, and noodles of various shapes in a soup. The Nepali version of thukpa contains chilli powder, masala (usually garam masala), which gives it a hot and spicy flavour and is an ideal meal during the winters. It is considered as an Indo-Tibetan food, that has been influenced by Tibet and South Asian traditions.

Thukpa is popular in Kathmandu and mountain regions of Nepal. It is eaten mostly during winter to keep warm as the noodle is dipped in a hot soup.  It has its own chilli-dipped vinegar foundation. People prefer hot and spicy tomato pickle with this item too. Thukpa can be eaten as lunch or dinner and can be easily prepared at home.

Laphing:  It is a cold, spicy and savoury noodle dish often eaten in summer. The noodle is made from extracting starch from the potato, mung bean or wheat flour, and also gluten extracted from the flour is served with the noodle. Gluten has tofu like meaty texture. Spices and condiments such as soy sauce, garlic extract, Szechuan pepper, red chilli paste, sesame oil and vinegar give laphing a peculiar and perfectly balanced flavour.

Thenthuk: It is a Tibetan noodle soup enjoyed by Sherpa, Tamang, and Tibetan communities from upper regions of Nepal. It is normally made with Yak meat stock and locally available vegetables. This is a perfect meal that is sure to keep you warm during the winters. The noodle soup is generally made from winter vegetables, lamb or yak meat and homemade noodle. Thenthuk is derived from the Tibetan language, which translates to ‘hand-pulled noodles’- ‘Then’ means ‘Pull’ and ‘Thuk’ means ‘noodles’. It’s a dish you can make easily at home.

Tingmo: Fluffy and steamed, tingmo is a traditional Tibetan bread often rolled or folded into intricate shapes and served alongside spicy sauces or hearty stews. Momos are  tingmos which are filled with Yak meat. Regular tingmos are plain or just slightly seasoned, the perfect accompaniment to the flavourful food (Yak meat) found in Nepal and Tibet. Tingmo is usually served as an accompaniment to fried vegetables, soup or curry.

DELYAKS' Yak Tender Cubes in Rum Butter/Cream

Ingredients for the Yak Meat:
1 pound Yak Tender Cubes (1" cubes from Yak Tenderloins, Striploin, Ribeye, and Top Sirloin)    (Serves 2 people)
Garlic salt
Olive oil–1 T (or less)

Coat Yak Tender Cubes with olive oil and sprinkle garlic salt on the coated cubes. Let rest while preparing the Rum Butter Cream sauce.
Prepare the Rum Butter Cream sauce as instructed below. Keep sauce warm while preparing the Yak Tender Cubes.
Place a ceramic skillet on burner set at Medium. Add olive oil in skillet. 
Add Yak Tender Cubes when oil is hot and sear to golden brown, turning frequently. Finish rare to medium rare. The Redder, the Better !! 
Yak meat does not have a "bloody" taste you might associate with beef. And Yak Meat has no gamy flavor whatsoever.
Remove from skillet. Arrange on individual serving plates. Drizzle Rum Butter Cream sauce over cubes. 
Serve with garlic potato cubes (prepared in same fashion as the Yak Tender Cubes) and fresh vegetable medley.

Rum Butter Cream sauce:
3 T butter
1 bunch of scallions (chopped..including stems)
3 T Dark Rum
1 cup heavy creme
1/2 t. mixed peppercorns – ground
1 t. beef bouillion granules
1 t. Dijon mustard

Melt butter. Add chopped scallions and saute–but do not brown. Add Dark Rum and cook on Med-Hi until mixture reduces almost in half. Add remaining ingredients and cook on Med Hi–stirring–until sauce thickens. Drizzle over meat slices.

Yak Meats are very lean, healthy, and tender; high in CLA's and Omega 3's; very delicately flavored, sweet, yet full bodied.
Once you go Yak, you don't go back !
Montrose, Co.


• 4 to 5 Yukon gold potatoes

• 3 large peeled carrots

• Kosher salt, to taste

• 3 tablespoons peanut oil

• 1 tablespoon minced garlic

• 1 tablespoon coarsely ground celery seed

• 1 tablespoon coarsely ground mustard seed

• 3 scallions, cut into 1” pieces

• 1 pound meat, cut into 1 1/2” cubes

• Freshly ground pepper, to taste

• 4 tablespoons unsalted butter

• 2 teaspoons fresh ginger, peeled & finely chopped

• 1/2 tablespoon ground coriander

• 1 tablespoon cumin

Boil yak meat from bottom round or similar (not so tender) cuts of meat in water for hours on medium heat until the meat is tender. This varies in time depending on how tough the yak meat cut is. In a crock pot on high, this may be from 6 to 8 hours. The connective tissues of yak are quite tough, although the meat itself is medium tender in these cuts. Enough time must be taken to ensure the connective tissues are modified by the heat.

In 5 cups of cold water (including the water from the meat tenderization), place potatoes and carrots in a large pot; season with salt. Bring to a boil, reduce to medium heat and simmer. Cover and cook 35 to 40 minutes until the potatoes and carrots are cooked. Strain, reserve cooking liquid – allow ingredients to cool. When cool, remove potato skins and cut into 1 1/2” pieces. Cut carrots into 1” pieces. Set aside.


Return the pot to medium-high heat; add oil. When oil is hot, add garlic and sauté for about 30 seconds. Add in celery seeds, mustard seeds and scallions. Carefully add 1/2 cup water and cook until scallions are crisp-tender about 1 minute. Add heat-tenderized meat, season with salt & pepper, reduce heat to medium, continue to cook, stirring occasionally for 5 minutes. Add reserved cooking liquid, potatoes and carrots, along with butter, ginger, coriander and cumin. Bring to a boil, reduce heat to medium-low and simmer, partially covered, stirring occasionally. Simmer until sauce has thickened, 30 to 35 minutes - season to taste with salt & pepper. Serve with steamed rice. YUMMY !!

Check out these wonderful Yak tender meat products.

Yak Ribs have an outstanding flavor. The meat and connective tissues in 

the rib meat are very tough, and need heat over an extended time to 

tenderize. I recommend putting the ribs in a crock pot with a cup of 

water on high for 7 to 8 hours...longer won't hurt. Add minimal 

spices...garlic, onion, minimal pepper/soy sauce/rosemary, as you like. 

Don't overpower the flavor of the meat. Just before serving, pull the 

bones from the meat, and put the meat slabs on a grill for a few minutes 

on each side to crisp them up a bit, and burn off the remaining fatty 

tissues. The meat will now be very tender and juicy, and will be easily 

separated from the connective tissues.

Pull the Yak meat from the rib slabs, dunk in your favorite BBQ sauce 

and enjoy! Don't be afraid to use your fingers...yummy!


Yak Tenderloin/Filet Mignon is always the most tender cut of Yak meat, 

but doesn't have the full flavor of Yak Ribeye or Yak Striploin cuts.  

Both the Yak Striploin and Yak Ribeye Roast is very lean! Nothing at all 

like beef Ribeye. I would treat both like very lean beef Striploin. The 

meat in Yak Ribeye and Yak Striploin is very tender, but the connective 

tissues are quite tough. When serving guests, I  recommend removing the 

external connective tissues before grilling  to not allow the connective 

tissues from distracting from the eating experience. The meat is 

wonderfully tasty and tender and juicy, and is a joy to experience. I 

think the Ribeye is the best value of the three options, as long as you 

don't expect that fatty beef ribeye experience, and are aware of the 

need to remove the connective tissues at some point.


For all these cuts, as well as the Yak Top Sirloin Roast, I recommend 

you roast or grill the whole roasts (Low and Slow), rather than grilling 

steaks . The reason is that these loins are extremely lean, and 

therefore very easy to over cook the meat as steaks. These lean meats 

must never be cooked beyond medium rare, preferably rare; as they tend 

to dry out if over-cooked. As whole loins, the meat remains moist and 

tender and is easier to control the finish.


Flavor enhancements should be minimal so as to not overpower the flavor 

of this delicious, mildly flavored sweet meat. I simply prefer garlic 

salt......maybe with just a minimal touch of black pepper on the outside 

of the loins, for the full flavor of this delicately flavored meat to be 

fully enjoyed.


Respectfully submitted,

Bob Hasse


Yak Short Rib Ravioli

Yak Strip Loin

Parmesan-Crusted Tenderloin with Savory Mushroom Sauce

Parmesan-Crusted Tenderloin with Savory Mushroom Sauce



1 Yak Tenderloin Roast whole (2 to 3 pounds),
1/4 cup freshly grated Parmesan cheese,
3 tablespoons fresh thyme, chopped, divided,
1/2 teaspoon ground black pepper,
1 tablespoon olive oil,
8 ounces cremini or button mushrooms, sliced2 cups,
finely diced fresh tomatoes1 cup,
 ready-to-serve beef broth,
1/2 cup dry red wine,
Salt and pepper


  1. Heat oven to 425°F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; remove exterior connective tissues/silverskin from the roast; roll roast in cheese mixture to cover all surfaces.

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the loin. Do not add water or cover. Roast in 425°F oven 25 to 35 minutes for medium rare.Watch closely to not overcook.

  3. Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.

  4. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10  minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare.)

  5. Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.

  6. Total Recipe Time:  1-1/4 to 1-1/2 hours

  7. Makes 8 to 10 servings

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes


Total Recipe Time:  1-3/4 to 2 hours

Makes 8 to 10 servings
This pic is of a beef roast. A Yak roast will be much darker red.



1 Yak Striploin or Ribeye Roast (2 to 4 pounds), 4 cups prepared mashed potatoes, warmed 1/2 cup crumbled blue cheese, Walnut Crust: 1/2 cup finely chopped walnuts, 3 tablespoons finely chopped green onion, 1/2 teaspoon pepper


  1. Heat oven to 325°F. Combine Walnut Crust ingredients; remove all exterior connective tissues from the roast; press evenly onto all surfaces of the Yak roast.

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast. Do not add water or cover. Roast in 325°F oven 1 to 1-3/4 hours (depending on size of the roast) for medium rare doneness. (Do not overcook, watch carefully.)

  3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)

  4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.

  5. Carve Yak roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Prorcini-Dusted Yak Tenderloin with Porcini-Wine Sauce

Porcini-Dusted Yak Tenderloin with Porcini-Wine Sauce


Total Recipe Time:  1 to 1-1/2 hours

Makes 8 to 10 servings



1 Yak Tenderloin Roast whole (2 to 3 pounds),
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth,
1 cup dried porcini mushrooms, divided,
2 tablespoons grated Parmesan cheese,
1 teaspoon pepper,
3 cups finely diced fresh tomatoes,
1 cup dry red wine,
Salt and pepper


  1. Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.

  2. Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; remove all exterior connective tissues/silverskin from the roast, press evenly onto all surfaces of Yak roast.

  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast. Do not add water or cover. Roast in 425°F oven 25 to 30 minutes for medium rare.

  4. Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.

  5. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare.)

  6. Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.

7 Myths About Grilling A Steak

Myth 1:

A steak is a steak is a steak.


Not all steaks are created equal and each requires its own special way of grilling. Thin ones, like skirt and flank steaks, should be grilled quickly over a hot fire. Thick steaks, like a porterhouse or T-bone, require a two zone fire - the hot zone for searing, the medium hot zone for cooking the meat through. Tough, fibrous steaks, like flank steaks, should be scored on the top and bottom to tenderize them and thinly sliced across the grain when served. Lean steaks, like filet mignon, require added fat, either in the form of an oil-based marinade or a wrapping of pancetta or bacon.

Myth 2:

You should bring a steak to room temperature before grilling.


Leaving meat out at room temperature is a formula for disaster and there isn't a respectable steak house in the world that does it. Steaks (indeed, any meat) should be kept ice-cold - and bacteria free - until the moment they go on the grill. (When you're working over a 600° to 800°F fire, it takes mere seconds to take the chill off the meat.)

Myth 3:

Salt toughens steak. Don't apply it before grilling.


A generous sprinkling of salt (kosher or coarse sea salt) and cracked black peppercorns applied just prior to grilling gives you the savory crust and robust flavor characteristic of the best steak house steaks. Grill masters from Florence to Florianópolis back me up on this. Season steaks right before they go on the grill. Just don't season them hours ahead or the salt will draw out the meat juices and make the steaks soggy.

Myth 4:

A barbecue fork is the proper tool for turning a steak.


Stabbing a steak with a fork serves only to puncture the meat and drain out the juices. Turn your steaks with tongs.

Myth 5:

Turn the steaks often while grilling.


If you watch really top steak masters from around the world, you'll notice they turn a steak only once. Why? This produces a better crust.

Myth 6:

The best way to check a steak for doneness is to cut into it with a knife.


Again, cutting the meat releases the juices. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.

Myth 7:

Steak tastes best sizzling hot off the grill.


Like most grilled meats, a steak hot off the grill will taste leathery and dry. You need to let it rest for a few minutes on a warm plate before serving. This allows the meat to "relax," making for a juicier, more tender steak.

Finally, for flavor, sheen, and succulence, don't forget to drizzle a little extra-virgin olive oil, melted butter, or beef fat over your perfectly grilled steak before serving. Think of it as the varnish on your masterpiece.

Planet Barbecue is available on Amazon.

The author of this post can be contacted at

Garden Herb Yak Strip Steaks   

Make a rub from thyme, oregano, lemon and garlic for big flavor on Strip Steak.


  • 2 Yak Strip Steaks Boneless, cut 1 inch thick 

  • Salt


  • 2 tablespoons chopped fresh thyme

  • 1 tablespoon chopped fresh oregano

  • 2 teaspoons freshly grated lemon peel

  • 3 cloves garlic, chopped

  • 1/4 teaspoon pepper


  1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto Yak steaks.

  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, over medium heat on preheated gas grill, 8 to 10 minutes for  rare (135°F) to medium rare (145°F) doneness, turning occasionally.Never grill Yak steaks past medium rare, since they are so lean.

  3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

Garden Herb Yak Strip Steak

Yak Steak Au Poivre

Yak Steak Au Poivre

Try this classic French recipe for dinner tonight. Peppered Yak Strip Steaks Boneless are served with a Cognac and cream sauce.


  • 2 Yak Strip Steaks Boneless, 1 inch thick (about 1 pound)

  • 1/2 teaspoon coarse grind black pepper

  • 1 teaspoon garlic salt


  • 1/3 cup unsalted beef broth

  • 3 tablespoons Cognac or brandy

  • 1/3 cup heavy cream


  1. Combine pepper and garlic salt; press evenly onto beef steaks.

  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 8 to 10 minutes for  rare (135°F) to medium rare (145°F) doneness, turning occasionally. Remove from skillet; set aside and keep warm.

  3. As you start to grill steaks, begin to prepare sauce. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.

Asian Yak Steak and Wild Rice Salad

Want to bring a fresh new taste to Strip Steak? Add Asian-style dressing to your beef along with fresh veggies with a wild rice salad on the side.


  • 2 Yak top loin (strip) steaks, cut 3/4 inch thick (about 8 ounces each)

  • 2/3 cup light Asian-style dressing, divided

  • 1-1/4 cups long-grain and wild rice blend (not quick-cooking)

  • 2-1/2 cups boiling water

  • 1 medium red bell pepper, cut into 3/4-inch pieces

  • 1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices

  • 1-1/4 cups frozen shelled edamame, thawed

  • 1/4 cup thinly sliced green onions, divided

  • 2 tablespoons chopped fresh cilantro


  1. Place Yak steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 

  2. Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool.

  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for  rare (135°F) to medium rare (145°F) doneness, turning occasionally.

  4. Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired.

  5. Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.

Asian Yak Steak and Wild Rice Salad

Asian Yak Steak and Avacado Appetizer

Asian Yak Steak & Avocado Appetizer

There are lots of reasons to love this Asian-inspired dish. Tender and juicy Strip Filets, fresh cilantro and creamy avocado are just a few.

Test Kitchen Tips

Yak slices and avocado chunks should be cut in pieces small enough to fit on wontons or chips.



  • 4 Yak Strip Filets, cut 3/4 inch thick (about 1 pound)

  • 1/4 cup fresh lime juice or juice from 2 small limes

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons mirin (rice wine)

  • 1 tablespoon reduced-sodium soy sauce

  • 1/2 teaspoon sesame oil

  • 2 1/2 cups small avocado chunks (about 2 large avocados)

  • 1/2 cup halved cherry tomatoes

  • Baked wonton wrappers or tortilla chips


  1. Heat large nonstick skillet over medium heat until hot. Place Yak steaks, with all connective tissues removed, in skillet; cook 8 to 10 minutes for  rare (135°F) to medium rare (145°F), turning occasionally. Remove steaks. Let stand 5 minutes.

  2. Cut steaks lengthwise in half, then crosswise into thin slices.

  3. Whisk together lime juice, cilantro, mirin, soy sauce and sesame oil in medium bowl. Add avocado chunks and tomato haves to vinaigrette, mixing lightly. Spoon avocado mixture onto serving plate. Top with Yak steak. Pour any remaining vinaigrette over Yak steak. Serve on baked wonton wrappers or tortilla chips.

    Cook's Tip: Yak slices and avocado chunks should be cut in pieces small enough to fit on wontons or chips.

Asian Yak Strip Filets with Soba Noodle and Vegetable Salad

These Asian-influenced Yak Strip Filets are a great match with red bell peppers, fresh basil, fresh mint and soba noodles in a soy-ginger and lime dressing.


  • 2 Yak Strip Filets, cut 1 inch thick (about 1 pound)

  • 2 tablespoons reduced-sodium soy sauce, divided

  • 1 tablespoon minced fresh ginger, divided

  • 2 teaspoons minced garlic

  • 6 ounces uncooked soba noodles

  • 8 ounces sugar snap peas, cut diagonally in half

  • 1-1/2 cups thinly sliced red bell pepper

  • 1/4 cup thinly sliced fresh basil

  • 1/4 cup thinly sliced fresh mint

  • 2 tablespoons diagonally sliced green onion

  • 1 tablespoon toasted sesame seeds

  • 3 tablespoons vegetable oil

  • 2 tablespoons fresh lime juice

  • Reduced-sodium soy sauce (optional)

  • Toasted sesame seeds (optional)


  1. Preheat oven to 350°F. Brush Yak Filets with 1 tablespoon soy sauce. Combine 2 teaspoons ginger and garlic; press evenly onto Filets. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place Filets in skillet and brown 2 minutes; turn Filets over and place skillet into preheated oven.

    Cook's Tip: If oven-safe skillet is not available, transfer browned Filets to rimmed baking sheet. 

  2. Cook in 350°F oven 10 to 12 minutes for  rare; 15 to 18 minutes for medium rare doneness.

  3. Meanwhile, cook noodles according to package directions; drain. Combine noodles, peas, bell pepper, basil, mint, green onion and 1 tablespoon sesame seeds in large bowl. Whisk remaining 1 tablespoon soy sauce, oil, lime juice and remaining 1 teaspoon ginger in small bowl until blended. Pour over noodle mixture; toss to combine. Season with additional soy sauce to taste, if desired. Refrigerate, covered, until ready to serve.

  4. Remove Yak Filets from oven when internal temperature reaches 125°F for  rare; 135°F for medium rare. Transfer Yak Filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 135°F for  rare; 145°F for medium rare.)

  5. Carve Yak Filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.

Asian Yak Strip Filets with Soba Noodle and Vegetable Salad

Pepper Crusted Yak Burgers with Cheddar and Bacon





Take your burger up a notch with this flavorful combination—the pepper crust gives just the right amount of zing to compliment the cheesy-bacon goodness. And don’t let the yak scare you, grassfed yak meat is lean and mild tasting, much like beef, but sweeter and cleaner tasting. It cooks quickly and tastes great. Everyone will love this delicious burger! Don't grill beyond medium rare.


3 burgers

Total Time

35 minutes


6 slices bacon

1 pound ground grass-fed yak

1 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules

1 teaspoon Natural Grocers Brand Bulk Organic White Onion Granules

1⁄2 teaspoon salt

3 hamburger buns or 4 large organic lettuce leaves

6 (1/4-inch) thick slices of Natural Grocers Brand Organic Sharp Cheddar

Optional yak burger toppings

  organic lettuce

  organic tomato

  blue cheese dressing

  ranch dressing





  1. Heat a large, heavy-bottomed skillet (such as a cast iron) over medium heat. Add the bacon and cook, turning occasionally, until it is done to your liking (this should take about 8-10 minutes depending on the thickness of your bacon and how crisp you like it). Place the bacon on a paper towel-lined plate to drain.

  2. While the bacon cooks, mix the grassfed yak with the garlic, onion, and salt. Form into three patties about ½-¾-inch thick. Season both sides of each patty with the garlic salt. Set aside.

  3. Once the bacon has been removed from the pan, split the buns open and liberally brush each cut side with bacon grease. Put buns back together and set aside.

  4. Drain all but a couple of teaspoons of the bacon grease from the skillet and return the skillet to the burner. Turn heat to medium (or just below if your stove tends to run hot) and place the prepared burgers in the pan. Cook undisturbed for about 4 minutes. Carefully flip each burger and top each with two slices of cheese. Cook for another 4-6 minutes, or until the burgers are no more than medium rare. (Please note that yak meat is very lean and tends to dry out if overcooked.) Transfer the cooked burgers to a plate and top each with 1½ strips of bacon.

  5. Toast each bun half, cut side down, in the hot skillet for 2-3 minutes or until lightly golden and crisp.

  6. To serve, place one burger on each bun or lettuce leaf and serve with desired toppings

Cooking Rack of Yak

Cooking this Rack of Yak was a first for me. I had heard of Yaks but didn't really know what a Yak was. When Sunshine and Nate offered me some Yak short ribs I decided what the heck might as well. I looked on YouTube and no where could I find any videos on how to cook a Rack of Yak. I just decided to wing it and they turned out amazing. They taste some like Buffalo, some like Beef but it is some of the best meat I've smoked so far. Yak meat is more flavorful than beef. Yaks are originally from the Himalayas and Tibet. Yaks are relatively new to the United States but with the flavor of the meat I'm sure it's going to be a favorite of many before long. I cooked the Rack of Yak for three hours on the UDS, then wrapped the ribs in aluminum foil with coke-a-cola for three hours, and then removed from the foil and coated with BBQ sauce. Then smoked on UDS until an internal temperature of 200 degrees. These ribs turned out absolutely fantastic. 

Additional notes:     Yak ribs take longer to prepare, because the meat is so dense and is very lean ! Another cooking option is to place the ribs in a crock pot for 6 to 8 hours to tenderize, using minimal spices, to truly enjoy the flavor of yak meat. Garlic salt and apple cider are great additions to the water in the crock pot. Once the yak ribs are tenderized in the crock pot, braze them on the grill for just 10 minutes or so to crisp them up and burn off the fat, just like you would prepare bacon. Absolutely awesome flavor and texture !!!! As with any lean meat, it's always best to do most cooking in liquid, so the meat doesn't dry out. Then finish on the grill for the smokey flavor and to crisp up the meat. Yak ribs will be the best ribs you will ever eat. And the brisket is to die for. 

Greek/Himalayan Burgers

This burger is dressed up with olive tapenade, grilled zucchini and onions, and fresh spinach. It's chock full of vegetables and flavor!


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  • 1 pound Ground Yak (93% lean)

  • 1/4 cup low-fat or regular  yogurt

  • 1/2 cup olive tapenade, divided

  • 1 small sweet onion, thinly sliced

  • 1 small zucchini, thinly sliced

  • 1/4 cup crumbled feta or bleu cheese

  • 3 whole-grain hamburger buns, split, toasted

  • Fresh spinach leaves


Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Yak. 

  1. Combine yogurt and 1/4 cup tapenade in small bowl. Cover and refrigerate until ready to use.

  2. Combine Ground Yak and remaining 1/4 cup tapenade in large bowl, mixing lightly but thoroughly. Lightly shape into three 1/2-inch thick patties.

  3. Heat grill pan over medium heat until hot. Place patties in pan; cook 8 to 10 minutes until instant-read thermometer inserted horizontally into center registers 145°F, turning occasionally. Season minimally with pepper, as desired. Remove; keep warm.

  4. Add onion and zucchini to grill pan over medium heat; season with salt and pepper, as desired. Cook 5 to 6 minutes or until lightly browned and crisp-tender, turning occasionally.

  5. Place 1 tablespoon cheese on bottom of each bun; top evenly with spinach leaves, onion, burger and zucchini. Spread 2 tablespoons yogurt mixture on cut side of each bun top. ENJOY!!

Italian/Himalayan Burgers & Avocado-Tomato Spread

This tasty new way to top Ground Yak Burgers is certain to please your palate. Fresh avocado, sun-dried tomatoes and a touch of garlic brings this burger to an explosion of flavor.


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  • 1 pound Ground Yak (93% lean)

  • 1 Fresh California Avocado, peeled and pitted

  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes

  • 2 cloves garlic, minced

  • 1/2 cup basil leaves, divided

  • 1 teaspoon kosher salt

  • 3 whole-grain hamburger buns, split

  • 1/3 cup finely chopped fresh fennel bulb (core removed)


  1. Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside.

  2. Combine Yak, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into three 1/2-inch thick patties.

  3. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 8 to 10 minutes to medium rare (145°F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down in skillet, cook 1 minute or until lightly toasted.

  4. Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. ENJOY !!!

Autumn Yak and Cider Stew

Autumn Yak and Cider Stew

Feel that chill in the air? Craving Yak stew and cider? Try this recipe with both. Tender Yak and tangy cider make this a family-friendly and flavorful meal this fall.


  • 2 pounds Yak Stew Meat (from Yak Chuck Roast), cut into 1 to 1-1/2-inch pieces

  • 2 slices bacon, cut into 1/2-inch pieces

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 can (10-1/2 ounces) condensed French onion soup

  • 1 cup apple cider

  • 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)

  • 1/3 cup unsweetened dried cranberries


  1. Cook bacon in stockpot over medium heat until crisp. Brown Yak meat in bacon drippings over medium heat. Season with salt and pepper.

  2. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.

  3. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until Yak meat and potatoes are fork-tender.

Provençal Yak Stew

A unique twist on classic stew, this dish features the flavors of herbs de Provence with potatoes, zucchini, squash and olives.



  • 1 Yak Chuck Roast Boneless, cut into 1-inch pieces (about 3 pounds)

  • 1/4 cup all-purpose flour

  • 3/4 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 teaspoons virgin olive oil

  • 1 cup chopped onion

  • 1 tablespoon minced garlic

  • 1/4 cup dry red wine

  • 3 cups beef broth

  • 1 can (14-1/2 ounces) diced tomatoes with garlic, undrained

  • 1 tablespoon herbs de Provence

  • 1 pound new potatoes, cut into quarters

  • 2 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch thick slices

  • 2 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices

  • 1/2 cup black olives, pitted and halved

  • 1/4 cup chopped fresh basil leaves

  • Grated Parmesan cheese


Cook's Tip: Herbs de Provence is a dried herb blend used in the cooking of southern France. Often sold in small clay crocks in supermarkets, it’s commonly a blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

  1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat Yak Chuck Roast with remaining flour mixture.

  2. Heat  olive oil in stockpot over medium heat until hot. Brown Yak meat. Remove Yak meat from stockpot.

  3. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbs de Provence and reserved flour mixture. Return Yak meat to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours or until Yak meat is fork-tender.

  4. Add potatoes, zucchini and yellow squash to stockpot; continue simmering, covered, 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered, 2 to 3 minutes or until olives are heated through. Serve with cheese.

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Provençal Yak Stew

Yak Meat and Zucchini "Noodle" Lasagna

Yak Meat and Zucchini "Noodle" Lasagna...YUMMY!

Our YAK version of lasagna features zucchini "noodles," Ground Yak, pasta sauce and three cheeses for a hearty, healthy meal that's sure to please.


  • 1 pound Ground Yak (93% lean or leaner)

  • 1 jar (24 to 26 ounces) pasta sauce

  • 1 container (15 ounces)  ricotta cheese

  • 1 cup shredded  mozzarella cheese

  • 3 tablespoons shredded Parmesan cheese

  • 2 egg whites or 1 large egg, beaten

  • 2 medium zucchini (about 7 ounces each), cut diagonally crosswise into 1/4-inch thick slices


Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Yak.

  1. Preheat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Yak; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove skillet from heat; stir in pasta sauce.

  2. Meanwhile, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese and egg whites in medium bowl.

  3. Spread one third of Yak meat mixture in bottom of 13 x 9-inch baking dish. Top with half of zucchini slices in single layer. Spread half of ricotta mixture over zucchini. Repeat layers with another third of Yak meat mixture, remaining zucchini slices and remaining ricotta mixture. Top with remaining Yak meat mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.

  4. Bake, uncovered, in 375°F oven 45 to 50 minutes or until zucchini is tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.

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Top 5 Tasty Traditional Tibetan Dishes

Traveling and eating go hand in hand. It does not matter if one is on a regular outing or has gone backpacking across the world, trying new delicacies all around is a must. Tibet, being a spot of tourist attraction for decades, due to its beautiful landscapes and mystic culture, has also never failed to provide an unforgettable culinary experience altogether.

The cuisine of the place is exquisite and unique, with major ingredients being dairy products, yak meat, and barley. The alpine environment allows for goats and yaks to be regularly seen, and as it is situated at a high altitude so vegetable and fruits are a less dominant feature in Tibetan food. On your next trip to Tibet, you should make sure to devour the top 5 Tibetan dishes which are as follows.


1. Yak Meat
Yaks being exquisite animals, mostly seen on the Tibetan Plateau, are animals as majestic as any. They provide help in transportation of bulk materials in the rocky, mountainous regions, due to their built frame and sturdy legs. Their meat is considered a delicacy in Tibet, as it is abundantly available there, considering each male yak provides a substantial amount of meat and tastes of beef, which is an ever favorite. The meat’s high protein content and natural leanness are quite good for one’s nutrition, with the addition of a great balance of fatty acids. All in all, it is tender, juicy, and well, obviously, meaty.


2. Tibetan Momo

Momo seems to be a readily available dish nowadays, in every region of this world. While some countries have put their twist into it, the Tibetan Momo is an iconic father figure to all these new variations. Considered by many as debatably the unofficial national dish of Tibet, Tibetan Momo is a delicacy that is on the list of every person who plans to visit Tibet. Momo is mostly served steamed, with the bun filled with either Yak meat or veggies, and a spicy sauce called chutney made of tomato, but there can also be variations ranging from fried to cooked in soup, and sometimes with chocolate syrup as well. The culture of Tibet has always included Momo as a traditional dish, being cooked in family kitchens for major family gathering events. Even Tibetan families have created different versions of the Momo by experimentation.


3. Tibetan Noodles
The dishes in China are mostly either rice-based or noodle-based. In Tibet specifically, noodle dishes are common, as rice is sparsely available. There are several variations and types of noodle dishes available as well, most famed being Thukpa, a general word for noodle soup, and another being Laping, summer street food seasoned with scallions, cilantro and garlic. There are types within types as well, as Thukpa has a type called Thenthuk, hand-pulled noodle soup, which just goes to show the obsession of people of Tibet with noodles.


4. Tsampa
There is a wide diversity in Tibet, but one thing all Tibetans have in common is their love for Tsampa. Tsampa is a nutty flour made from roasted barley. It is quite simple to prepare and is, therefore, a convenience food, with it being mixed with butter tea and dry cheese by hand to form a dough. This dish is of such crucial importance in Tibetan culture that Tibetans, collectively, are even called ‘po mi tsampsey’, meaning Tsampa-eaters, and also is used in traditional Buddhist festivals to throw into the air as a sign of joy and celebration. 


5. Tibetan Yogurt
Tibetan yoghurt is not your typical yoghurt. It is made from yak milk and therefore is creamier due to high butterfat content in Yak milk. The flavor is improved by using sugar, but it, in itself, is quite strong. Tibetans eat this yoghurt with steamed rice, Tsampa, sweet potato root, salt, brown sugar, and many other variations. It is also considered a convenience food, like Tsampa. 

Yak Meat

Tibetan Momo

Tibetan Noodles


Tibetan Yogurt

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